Touchdown Turkey

Feature Ingredients: Spice Grinders, Gratitude, Long Bath, Flowers, Massage and Champagne!

A fabulous Thanksgiving meal recipe and some Tongue-in-cheek holiday survival tips sure to keep husbands out of the doghouse and bachelors at the top of the most wanted list.

"There is no better time than the holidays to go the whole nine yards and show our significant others how much they mean to us men," says Spice Depot President New Product Development, Danny Ferraro. "The tug for so many of us fellows though is that holiday season is also football and hockey season and that very often means an inequitable division of labor. Not to worry though as we've got some fun and rewarding ways to turn the table so to speak, show some initiative and make sure everybody gets what they need and deserve during the holidays."

"Our advice to gentlemen sports fans of all ages during the holiday season is to spice things up a little at home. Take a little initiative and earn anough goodwill to last way beyond play-offs," adds Ferraro. It is much more fun and easier than one would think. All you need is a little planning plus a fresh turkey and trimmings, some sea salt, fresh flowers, cloth napkins, Spice Depot JoJo Potato Seasoning, Spice Depot Salad Seasoning, some Champagne or dry sparkling wine, and two votive candles. "The pre-blended spices make food seasoning quick and uncomplicated, and these flavor combinations are ideal for the holidays - just grind as you go." Spice Depot's Touchdown Turkey recipe and a few basics tips make holiday cooking fun and easy for footballers too.

Tip #1: There are few problems that a long bath, fresh flowers, a massage and Champagne won't solve.
Tip #2: Keep it simple, inexpensive and all natural.
Tip #3: Always use real cloth napkins and decorate with flowers.
Tip #4: Applies equally to spouses, significant others, and most major holidays.

Shopping List

• one fresh 15-20 lb turkey (leaves enough for left-over turkey sandwiches)
• three large carrots or parsnip
• two large onions
• four large stalks celery with tops
• small package fresh herbs (savory, sage, poultry mix, etc) of choice
• russett potatoes (two small or one medium potato per person)
• two one-litre containers of low-sodium chicken stock (leaves extra just in case, for gravy, potatoes, etc)
• milk (smallest container)
• olive oil (smallest bottle)
• butter (one brick, unsalted)
• flour (smallest bag - need only ½ cup)
• bagged pre-washed salad mix (one large bag)
• salad dressing (small bottle)
• frozen veggies of choice (large bag, or ½ cup per person)
• stovetop style stuffing (one box)
• natural or organic sea salt (one cup, check bulk section)
• Spice Depot Salad Seasoning (one grinder-top bottle) (where to buy)
• Spice Depot JoJo Potato Seasoning (one grinder-top bottle (where to buy)
• pumpkin or pecan pie
• prepared real whipped cream (for the pie)
• cotton kitchen string to truss turkey
• aluminum foil
• fresh flowers - (large bunch, non-poisonous, non-toxic)
• two votive candles
• two or three bottles dry sparkling wine or champagne (decent quality but not vintage)
• beer (not for dinner - for incentive)
• optional items: magazines, herbal tea

Methodology

The Day Before:

Run to the mall or superstore and do the shopping (detailed list below). Put everything away, stick the flowers in a vase and lay the table (cloth napkins are a must, so if you can't find them, buy some). Run a tub for her, using very warm but not hot water. Throw in a half-cup of the sea salt, swirl to dissolve and pinch off a few fresh flower petals to float around on the surface. If you think of it (and for extra brownie points), drop in a chamomile tea bag or two as well. Light the votive candles, turn out the bathroom lights, set out clean towels and deposit her gently into the tub. Of course she should be in good health before taking a hot bath, and conventional wisdom says she shouldn't soak in salted water for more than 15-20 minutes*.

While she's relaxing, dissolve 1/2 cup of natural sea salt in a cup or so of boiling water. Meanwhile place rinsed and dried turkey (bag of gizzards and errant feathers removed) in a large pot or bowl and add enough cold water (with the salt water added to it) to cover completely, filling the cavity also. This is the all important turkey bath. Brining the bird in a sea salt bath creates the juiciest, super moist turkey meat imaginable. She will think you are genius and the tale will be told at family gatherings for years to come. Place the submerged turkey in the fridge where it must stay until the next day (12-24 hours). See poultry handling notes below**

When you hear her pull the plug of the tub, uncork the sparkling wine and pour each of you a glass. Leave the balance of the champagne in the fridge, loosely corked to flatten (you'll need it for the turkey). When she wanders into the kitchen, present her with a glass and a sincere toast to her virtues. This would be a great time to massage her weary shoulders before escorting her uber-relaxed self off to the sofa to settle in with a good book (for super extra brownie points, buy her favorite magazines and some exotic herbal tea). Blow out the votives and transfer them to the dining table for the next day. By now you've earned at least one full day of uninterrupted tube time.

To save time the next morning, cut the peeled carrots, celery (including tops) and peeled onions into chunks about half the size of a golfball, sprinkle them with two teaspoons of fresh-ground Spice Depot Salad Seasoning, and toss them into a large ziplock bag with a bunch of the fresh herbs. Peel the potatoes, cut them in half or quarters as needed to produce pieces quite uniform in size, rinse then cover them with water (otherwise, they'll oxidize and turn brown). Keep the veggies and the potatoes in the fridge overnight. Get the turkey platter and serving dishes ready for the next day. At this point, you're closing in on a day-and-a-half of sports heaven. Chill the beer in anticipation.

The Day Of:

Preheat the oven to 400F. Remove the turkey from the brine, rinse well with water inside and out, then pat completely dry. Fill the cavity loosely with the pre-chopped seasoned vegetables (don't cram them in) and tie the turkey and set it on a poultry rack in a shallow roasting pan. If you happen to have a small lemon handy, you can chop than in half and toss it in with the veggies also, but don't squeeze out the juice first. At this point you'll need to ask for help in all likelihood as turkey tying isn't something that comes naturally, but not to worry because asking for help is endearing. Once that's done, take control of the kitchen once again and proceed with rubbing the turkey with butter.

Give it a great rub all over with ¼ cup or so of softened, unsalted butter and sprinkle generously with about a tablespoon of fresh-ground Spice Depot Salad Seasoning and about a teaspoon of Spice Depot JoJo Potato Seasoning (not too much or it will be too salty and the paprika might offset the color of your gravy later). Toss the remaining bagged veggies in the bottom of the pan and cover with liquid made up of the left-over flat sparkling wine and enough stock to equal three or so cups, combined. You may have to top up the liquid later in the roasting process. More sparkling wine is a safe bet, plus you can always send another glass her way.

Roast the turkey for 30 minutes at 400F then turn the heat down to 350F and continue roasting until a meat thermometer inserted into the deepest part of the breast meat reaches 170F; into the thigh reaches 180F, and when poked, the juices run clear and not pink. The turkey roasting rule of thumb is 15-17 minutes per pound at 350F, so plan accordingly (get the bird in the oven early enough to leave some game time in the afternoon). Baste the bird with the pan drippings every half-hour or so until done, then remove from the oven and its rack and let it sit on a platter for 30 minutes before carving. Sitting is a must to finish cooking and lock-in juices. Turn the oven down to 200F and put the prepared stuffing in the oven to re-heat (see below). Turkey tip: If the wing or leg tips get too toasty looking, cover them loosely with foil to keep them from burning.

One hour or so before the bird should be ready, prepare the stovetop stuffing mix as directed - seasoning with salt and pepper as needed - and place in a covered serving dish and set aside until time to re-heat.

When the bird's near done (15 minutes or so out), set the potatoes to boil and place the frozen veggies in a covered saucepan with a teaspoon of unsalted butter or olive oil and a teaspoon of water. Don't steam the frozen veggies until the final minutes. The potatoes should take about thirty minutes to soften (same time as the turkey needs to rest), so in the meantime you can set about making the gravy.

Remove the veggie chunks from the roasting pan and set them aside. Pour the pan drippings into a heatproof bowl or large measuring cup. Remove as much turkey fat as you can from the surface, and discard the fat. Set drippings aside. In a saucepan on medium heat, heat ½ cup butter (or ¼ cup each butter and olive oil) and slowly add ½ cup flour to make a thick paste, being very careful not to burn the mixture. Slowly add the pan drippings until the gravy is the consistency you prefer - somewhere between three and four cups). Add more plain stock or sparkling wine if needed. Season with Spice Depot Salad Seasoning or salt and pepper only if needed. Transfer gravy to serving dish or boat, cover loosely with foil and place in the oven. If you can pull off relatively lump-free gravy, you most definitely have at least two full days of game time on the books. You are nearing the end zone now, so stay focused.

Test potatoes with a fork for doneness. When soft but not soggy, remove from heat and drain completely. Mash and add warmed milk and olive oil to fluff them up as you like. Transfer to serving dish, sprinkle with fresh-ground JoJo Potato Seasoning, cover and keep warm in the oven. Put the baguette in the oven to crisp up. Steam the veggies for five minutes or so over medium heat. Drain, toss with a few grinds of Spice Depot Salad Seasoning and transfer to serving dish. Cover and keep warm in the oven.

Un-truss the turkey, remove the spiced vegetables from inside and arrange them on the platter around the base of the bird - discard the whole herbs. Pinch off a flower head or two and garnish the platter with those -flowers for decoration only, not for eating. Toss the bagged salad with a prepared dressing and sprinkle with a few grinds of Spice Depot Salad Seasoning. Remove bread from the oven and slice into a basket lined with a 'cloth' napkin.

Remove all other cooked dishes from the oven and present them, with the turkey, bread and salad at the table. Remember to place heat-proof trivets under the hot dishes on the table or you risk losing points. Pop the cork on a fresh bottle of chilled bubbly or other wine of choice, carve that bird and start planning what must be by now at least three full days of un-interrupted, uncomplicated, sporting bliss. Touchdown!

Postscript: If you go those extra yards and pitch in for the pot scrubbing and clean-up too, you might just earn some Hot & Spicy Breaded Chicken Wings and Not So Sloppy Joe Soup to go along with the games and that beer that's been chilling. And finally, don't forget to add a few fresh grinds of the JoJo Potato Seasoning or Salad Seasoning to those left-over turkey sandwiches and next-day turkey soup.

"This advice applies equally to sports fans of all stripes, ages and gender, and it isn't at all about doing something nice just to get what you want. We want to recognize what we know to be true during the holidays. That is that, as a percentage of the population, there is not doubt that women do the lion's share of the work. So why not recognize it, give them a break and have a bit of wholesome fun along the way? At the very least, the doing of the exercise makes us more aware of how much work gets done around holiday time, and that makes us more appreciative," concludes Ferraro.

For holiday foods/spices and wine pairing ideas and suggestions, visit the Ethnic Food and Wine Pairing Section of The Spice Depot website and click on the Holiday Cuisine section.

**An important note about handling raw poultry. To avoid risk of salmonella or other poisoning, always take extreme care when handling raw poultry and be sure to store it in a leak-proof container in the bottom of the fridge away from other foods, to avoid cross-contamination. Clean all utensils and preparation tools, dishes and surfaces thoroughly after use and do not use contaminated items for preparing or handling other foods.

*An important note about salt. While salt is a kitchen staple and popular home health spa ingredient, it should be used judiciously and conservatively as over or misuse can have serious health consequences. Before using salt in the bath or for any topical use, check with your healthcare professional and always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. The Spice Depot, Inc is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

For more information about the history and culinary use of salt visit Spice Depot's Salt Spice Notes.